Yield: 8 servings of 2 per person


For Burgers:

1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces)

1 teaspoon kosher salt

1 pound cooked red salmon, flaked or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely flaked

2 tablespoons chopped chives, divided

1 tablespoon lemon zest, saving 1 teaspoon for creamy garnish

1 tablespoon fresh lemon juice

1 tablespoon grated fresh ginger or finely chopped pickled ginger

1 large egg, beaten

1/2 teaspoon kosher salt

1/8 teaspoon cayenne

2 tablespoons extra virgin olive oil, divided

For Creamy Garnish:

2 tablespoons Greek yogurt

1/2 tablespoon chopped chives (from above)

1 teaspoon lemon zest (from above)

For Idaho® Potato Crisps:

1 Idaho potato, about 6 ounces

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground black pepper

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Cook potato cubes in water with added salt, until fork tender. Drain.

Mash in pan. Set aside. Place flaked salmon in a medium bowl. Add the mashed potato, 1 1/2 tablespoons chives, lemon zest (except 1 teaspoon), lemon juice, ginger and beaten egg, salt, and cayenne. Mix well.

Shape into 16 small burgers.

Heat 1 tablespoon olive oil in a large skillet over medium low heat. Sauté 8 burgers on both sides until lightly brown.

Remove to plate. Repeat with remaining 8 burgers.

In a small bowl, mix creamy garnish ingredients. Refrigerate until needed.

For Idaho® Potato Crisps:

Preheat oven to 425 degrees.

Thinly slice potatoes (about 1/4 inch), about 30 slices. (extra slices are great for munching) Rinse potato slices. Dry on paper towels.

Place in a zip lock bag and toss with olive oil. Place potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle lightly with salt and pepper.

Cover with a second sheet of parchment paper and place a second baking sheet on top to weigh down the slices.

Bake for 15 minutes. Remove top baking sheet.

Place baking sheet on top shelf of oven and bake another 10-12 minutes, turning potato slices over after 6 minutes. Potato crisps will be golden brown.

To Assemble and Serve:

Place 1 burger on each potato crisp.

Pipe a small amount of the creamy garnish on each.

Serve on a platter scattered with chives.

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